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The official Vegan Brunch recipe review! (to be updated)
Reviews for Isa's Vegan Brunch will be added here!
The Savory
Basic Pastry Crust
This uses so much EB! I didn't even really need to add any water, because I guess my EB wasn't that cold. I used it for the onion quiche, and it's a good crust, but soooooooooo rich. It didn't stop me from eating too much, but it's overwhelming. I didn't roll it out, and just pressed it into the pan. I probably won't stick with the recipe, just because it does use so much. (book typo) (AC)
I also like the Basic Pastry Crust recipe from Veganomicon much better than the crust recipe listed in Vegan Brunch, so I use that (much lower in fat, too!). (jessacita)
Ok, I made the corrected recipe with KMK, and it worked wonderfully. We doubled it for a top and bottom crust on a pie, and it was perfect. I tried adding some shortening to mine to see if it would be extra flaky, but it didn't really do anything. It rolled easily, tasted great, and had good texture. Pretty easy. (AC)
Yeah...pretty much like other pastry recipes, but I like it. I made it as in the book before I realised that there was a typo and it really didn't work well (no surprise really), but tasted good. I have since made it with the correct measurements and it rolled really well and tasted great. I made it for (omni) friends and they really liked it too. It was super easy to make and it was great.It will now be my go to recipe. I'll also try freezing it and see how it turns out. (shelloid)
I used 1/4 cup of margarine (not EB, we don't have it here) and it turned out perfect. I'll be using this recipe for pie crust from now on. (eldsjal)
The first time I made the Basic Pastry Crust, it came out terrible. The recipe called for 5 to 6 tablespoons of water, but it turned out to be way too much water. I made it again with only 1 or 2 tablespoons of water, and the crust came out flaky and delicious. (peaceablepalate)
This is a solid recipe. I used 1/4 cup EB and had to add a little extra water. I was pleased with how easy the dough was to work with and it tasted great too. (thirteenblackbirds)
This is a really nice pie crust! I made it with VT's Cabbage and "Cheese" pie for dinner last night, and it turned out really well. It was easy to throw together, it rolled out nicely, and turned out to be nice and tender. My mum, who is VERY picky about pie crusts, even liked it a lot. Will make it again. (dannibazaar)
Basic Scrambled Tempeh
This is a simple, yet delicious recipe. I followed the recipe completely, using fresh thyme instead of dried, and spinach leaves in place of the chard. The only thing this recipe needed was some acid. The juice of half a lemon did the trick. Will definitely make this again. (sb)
Good stuff! Basic, like it says. I used collard greens instead of chard and completely forgot the thyme. It was still yummy. I added a little liquid smoke because I like it with my collards. (lotus)
It was okay. My tempeh ended up kinda greasy. If I make this again, I'll probably steam the tempeh first and add more seasonings. (kristinv)
Basic Scrambled Tofu
It was good. Not too complicated either. (biodancer)
This was great! Even my DH loved it, and he loves real eggs a lot. He did say it tastes like Indian food, but he was ok with that. DH was a little upset when he saw me chopping garlic, but it didn't come out overly garlicky or too spicy. It definitely did have some egginess in the flavor and texture. It was a little bit on the salty side for me, but that will be easy to fix next time. (vegrunski)
Very good. Egg-loving DH liked it too. I like that it's a very basic, simple recipe that you can adapt depending on your mood and what you have on hand. I'll try adding some veggies next time. (permanentgrin)
this is the best tofu scramble I've ever had! I added spinach, red onion, and broccoli to mine. I thought it may have been a tad too salty UNTIL I decided to squirt some ketchup on top...then it was OMG amazing!!! The ketchup is killer on this. Funnily enough, I never put ketchup on my eggs when I was an omni! But it's sooo good here! (lebkuchen)
This was pretty good and easy to make. I found it to be way too salty for my preference, so if you're salt-sensitive, I would recommend reducing it by half or more. The garlic, cumin and turmeric gave it a bit of an Indian-style flavor although not enough to call it "curried." (kristinv)
I used medium instead of extra firm tofu (medium gets no love!), but I thought this had too much in the way of spices (maybe it has something to do with the firmness of tofu I used?). Next time I'll use half the spices or double the tofu... I just want my tofu to still taste like tofu. (fb)
I made this for my Sunday lunch. I wanted tofu scramble and for the first time in my life I followed a recipe, just for this challenge! I would never have put thyme and cumin together for a scramble but they worked really well together. I was very pleased with the end result, which I didn't expect. Before I made the recipe, I was thinking I wouldn't like it because it would be too plain as there were so few ingredients. I should have know better, because I love jake's scrambled 'eggs' on VW. This recipe was great. I loved it, and wish I'd made a bigger batch. I made a qurter batch as the recipe said serves 4 and there was only me eating it. However as I only had it with toast it wasn't enough for me (or I'm just a pig). In future I would make the whole recipe to serve 2. I'm making it again this weekend, for me and N and I'm sure he'll like it. (shelloid)
Yum! A really good scramble. I don't like huge pieces of tofu in my scrambles, and this turned out just right. I didn't use any thyme, because I never like it, so I added some onion powder and rosemary, along with the cumin and turmeric. I added the olives and carrot, along with some red hot pepper. It turned out pretty perfectly. (AC)
We really enjoyed this. Added onion as well and it was a delicious simple easy scramble. (oww)
Red Bell Peppers
Beer Battered Tofu
OMG, this stuff is AMAZING. The crust turns a beautiful golden brown and gets nice and puffy. I really enjoyed it with malt vinegar and a sprinkle of salt. I will make this again and again, and I'd love to try it with seitan too. (icephrosty)
really yum, but I'm highly doubtful that I'll ever make it again! It's like BAM FRIED. I had oil splattering all over, and all kinds of stuff. I had to add quite a bit more water to the batter, because it was SO THICK. I couldn't even really dredge my tofu pieces, because it was like a dough. My tofu pieces were like pro soakers, and I had to use additional braggs. I made up a quick tartar sauce type thing for these, but they don't really need anything. Great flavor, and crispy. More of a had them once type thing for me. I'll see how the leftovers are warmed in the oven.. (AC)
I tend not to measure too carefully, so this could be my fault, but at first the batter was too thin and didn't really work. Once I added more flour, it was great, and the whole family loved it. It reminded me of Arthur Treachers (sp) Fish and Chips from when I was a kid, but in a good way. (L2A)
Sooooooo good! Not something I'd want to eat very often, but it's great for a pub night at home served with fries and beer. The recipe makes a lot of batter, so I use the extra to fry up some candied jalapeno slices, which is even more awesome than the tofu itself!! (kristinv)
Buckwheat Waffles with Red Wine Tarragon Mushroom Gravy
Absolutely loved this! I used half cremini (aka Swiss brown) mushrooms and half normal white mushrooms, because the cremini shrooms were really expensive. Still, it was ridiculously good. And I reduced the water in the waffle recipe by about half a cup, because the other recipes I've tried seemed too runny. The waffles turned out a bit too dense, but they were delicious. (permanentgrin)
Caramelized Vidalia Onion Quiche
My first vegan brunch recipe! I made a few changes. It's tasty, but I added way too much salt. Like, I'm feeling sick too much salt. I didn't have 3-4 onions to use, so I used a whole one, and I added 2 huge portobello mushrooms. I also used about 1/4 cup walnuts, plus the 1/2 cup cashews. I used the basic pastry crust, which I'll review separately. My quiche set nicely, but I did turn up the heat to 375 for a few minutes. Ugh, I'm full. (AC)
I didn't make the crust, used white onions instead of Vidalia, and I used a nonstick pan instead of cast iron for caramelizing the onions. I was being lazy about cleaning the cast iron... but it would have been worth it to just use the cast iron. At first the onions didn't even caramelize in the nonstick, and it took a long time with the lid off for it to happen (I know this happens much quicker in cast iron because I made said onions for the pierogi in one). Anyway, despite that, eventually my onions did caramelize, and the quiche is delicious. It bakes really nicely, and gets a golden crust. It's pretty sweet and not too "oniony," though there's a lot of onion in the recipe. I think the cashews add something special to an otherwise tofu quiche. Oh, and the recipe says 3 lb onion, or 3-4 onions. I don't remember seeing this on the errata, but I think 3 lb is a mistake - 3-4 medium onions is about 1lb. 3lb in this recipe would be insane. (fb)
This one might be even better than the broccoli quiche! I used 3 lbs of onion (about 6-7 big onions). Since I have never caramelized onions before, I couldn't really tell when they were ready. Were they supposed to be brown? Mine was more golden/dark yellow. Anyway, the taste came through and it was delicious! I added 1/4 cup of nutritional yeast and used more salt, a little bit more nutmeg (I love nutmeg!) and a sprinkle of garlic powder. (eldsjal)
Chili Cashew Dosas with Spiced Apple Cider Chutney
These are pretty cool. They fry to up be crispy on the edges and just a tad eggy. I flipped them half way through instead of folding, since I had some trouble getting the onion and jalapeno to cook through (I think they need to be *really* minced). Also, I didn't use the cashews. When the batter hits the hot pan, it bubbles a lot and then solidifies immediately, so it gets this cool lace look. However, I'm not sure how authentic this recipe is - generally there's some form of urad dal (black lentil) in dosas, which I guess is maybe the point of the chickpea flour. Anyway, these don't quite look like the dosas of Google Images, but they're tasty. Also, I recommend eating them the same day (or maybe freezing them?), as they don't fare well in the fridge - the edges get hard. (fb)
Fruit & Nut
Classic Broccoli Quiche
I figured this would just be like broccoli + tofu (both of which I like fine, it's just plain), but it was actually real good. I think the cashews in the recipe add a nice creaminess and depth to the flavor. I didn't have any tarragon, so I subbed it with more thyme. Also, I didn't use a crust, just so I could get away with eating more quiche ^ ^ I could eat this stuff forever. (fb)
This was fabulous! We did make quite a few modications though. Cams and I were both kinda shocked that the recipe didn't call for nooch...we added between 1/4-1/2 cup. We also added a couple drops of liquid smoke, braggs, and about a tablespoon (+/-) of Bacos. In addition, we added about 3/4 cups cooked kale that was leftover from earlier and about 1/8 block of FYH mozzerella because I needed to use it up. I had fresh tarragon and really liked the flavor it added. It tasted even better the next day. (lotus and cams)
I will definitely be making the quiche again soon. (cams)
love it. (the cashews really make it light, rich, and fluffy like traditional egg quiche) - but I reduce the amount to 1/4 c. (instead of 1/2 c.). I also add 1/2 c. nutritional yeast & use black salt instead of regular sea salt. I also like the Basic Pastry Crust recipe from Veganomicon much better than the crust recipe listed in Vegan Brunch, so I use that (much lower in fat, too!). All in all, a great starting place for a quiche! I love it best with extra onion, spinach, and lots of mushrooms, in addition to the broccoli. (jessacita)
I made it without the base to save time and because it was just for a quick lunch at home but I'm sure it would be good presented properly with a crust/shell/whatever. I had an extreme blonde moment, and it wasn't till after I took the lovely looking cooked version out of the oven that I noticed the little dish I'd measured all the spices/herbs into still sitting beside my elements... : / So I sprinkled the flavouring over the top, and it actually tasted pretty good! I'll review again when I make it properly but just had to say that if you can cock up the recipe that badly and still have an edible lunch, it must be a fantastic recipe when made properly!! (oww)
I wrote these recipes down in a notebook, so I don't have the dx or titles or anything (I borrowed the book from a friend). My veggies were red pepper, spinach and onion. I did not use broccoli. I also added nooch because I can't imagine a quiche without nooch! I made a crust and put it on the top too (did this recipe even call for crust?). I hope Isa doesn't see this and get mad that I didn't buy the book yet. I have intentions to buy it! It came out GREAT and I would totally serve this to omnis. tomorrow for dinner were having leftover THIS and leftover chorizo! a totally isa brinner! (L2A)
Simply amazing!!! I added 2-3 TB of nooch, about 1/2 cup of Cheezly bacon cheeze and some storebought seitan bacon bits. And I used a little less than a pound of tofu + omitted the tarragon, still came out great. I ate it three days in a row (yes, I ate it all by myself, thank you very much) and now I'm craving more! Might make it again this weekend! (eldsjal)
delicious. I omitted the thyme and tarragon and used fresh basil instead, because I had a bunch of it on hand that I needed to get rid of. Really delicious! Will definitely make this again! (peaceablepalate)
Cauliflower Red Bell Pepper
Very, very good! Perhaps not as good as the broccoli or caramelized onion quiche, but still awesome. It was a bit bland to begin with so I added 1/4 cup of nooch, a bit more thyme and salt and some white miso. I think it would be even better with some soy cheese mixed in with the tofu. (eldsjal)
Cornbread Waffles with Pantry Mole Rojo and Seitan
I still don't know what a mole rojo is but damn this was good, really interesting rich hearty flavours, and actually pretty easy to put together. I tried to follow the recipe and I think the only thing I had to change was using cocoa instead of chocolate chips because I never have chips, but I hope that didn't make too much of a difference. We really enjoyed this as an interesting, tasty dinner, I think I'll definitely give it another spin one day. (oww)
I really liked the waffles, but N wasn't as keen - but he's never really got into the whole cornbread thing. Wasn't as keen on the mole rojo and we preferred the mole from VWAV, so based on that I don't think I'd make it again. I have since used the waffle recipe again and may fiddle around with adding jalapenos to the mix another time to spice it up. (shelloid)
pinto beans
Courico Tacos with Grilled Pineapple Salsa
(I didn't make the salsa) Interesting and sweet. Unique blend of flavors. Oh, and I used TVP, not soy curls. My boyfriend didn't like it at first, but it grew on him. Good with lots of cilantro. (fb)
Oh my god, what can I say? This was so kickass! Every bite was just pure pleasure and the blend of flavors absolutely perfect. I could have eaten the whole batch and more all by myself, no problem. This is probably my favorite Isa recipe of all that I've tried, and my favorite taco recipe for sure! The pineapple salsa was a perfect compliment, and I also added a sliced avocado to my tacos for some creaminess. I used soy curls for this, and it absorbed all of the yumminess so well. MAKE THIS!!! (eldsjal)
Grilled pineapple salsa
I cubed, and sauteed my pineapple instead of grilling, but still really liked it. I followed the recipe otherwise, and it's a great, fresh side. I'm sure it's great in those tacos. (AC)
I also sautéed the pineapple, after reading AC:s review. It worked very well, the pineapple turned out a little charred and caramelized just like the recipe says it should. I omitted the cilantro (added 1/4 teaspoon of coriander instead) and used red bell pepper instead of tomato and yellow onion instead of red. Loved it! Will be making this a lot this summer, not only with the courico tacos! I think this would be good with mango too! (eldsjal)
Curried Cauliflower Frittata
I only like cauliflower sometimes, and this is one of those times. This really truly is a good harmonious blend of flavors, and the lemon juice works well to bring it all together. I like that there's no food processor involved in this recipe, and the fact that frittatas don't have a crust, so it was pretty easy to make. My half of a lemon had more than 1 T of juice, and I wound up using the whole half (might have been an additional tablespoon in there). (fb)
This dish blends finely-chopped, garlic-sauteed cauliflower bits with lemony, curry-seasoned and crumbled tofu for a flavorful baked frittata. Easy to make. No mixers or food processors needed. Bakes to a golden brown top. Next time I'll up the lemon, and slightly reduce the curry powder I used which gave the dish a spicy little kick. To offset the spicy flavor, I enjoyed the frittata with a sweet and sour carrot sauce and it tasted great. (saskia)
I made this with less-than-ideal conditions, so it turned out pretty well considering that I had to cook it on a plate and the spices I used came in a canister from the bank. It wasn't curried enough for my taste and it fell apart because it was all crumbly, but it was still good. I'd try it again now that I have proper cooking supplies. (algae)
All of my favourite things! Tofu, cauliflower AND curry powder! Love it. I was the only one in my family who did but whatever...more for me (dannibazaar)
Curry Scrambled Tofu with Cabbage and Caraway
The caraway flavor here isn't insanely strong (I was afraid it would be), but it blends into the curry spice well. But in total, this dish was just sort of ok. It isn't anything I'd set out to make again, but it wasn't unpleasant to eat or anything. It's weird, because I like curry and tofu, and it's a pretty imaginative recipe, but it was just mediocre to me. Also, not sure I'm a huge fan of red cabbage - white might have been better. Also, I accidentally doubled the cumin. (fb)
I sort of made this for dinner the other night. We didn't have any cabbage so we just had the scramble, and we really liked it. I don't know that I'd want curry-flavoured things for breakfast, but this was a nice twist to the standard scramble and I'd try it again/try it with the cabbage to have for/with dinner. (oww)
Made this for breakfast/brunch today and it was pretty good. I felt like it could have used something else to really kick it up a notch, though. I ended up chopping two habaneros with the garlic, and served it over brown rice with a cranberry chutney. It was great after that, but mediocre before the chutney! (sb)
Ethiopian Crepes
I didn't make the crepe component, and so it was a pretty hearty stew. A sweet-sour kind of curry dish of lentils... I didn't realize how much tomato was involved until I made it. I like the addition of the typical sweet spices. (fb)
Fennel Breakfast Risotto
This is tasty, but kind of plain. I feel like it needs another main ingredient to make it stand out... the way it is, it just kind of tastes like broth + fennel. That might be fine if it's just for breakfast, but not enough as a main for lunch/dinner. Maybe basil? Tomatoes? (fb)
KMK made this for us while she was visiting, and we really liked it. I think it's really good as is. We didn't even have thyme to add, but added a bit of dry sage. We also used sliced (bigger) peppers, instead of diced, and I liked that. I love the fennel flavor. P doesn't like fennel that much, but liked this. I will make it again. (AC)
Matzoh Brie
Mom's Morning Casserole
Not a fan. I appreciate the concept, but together with the Cheesy sauce, this recipe is too bitter for me - nooch in the "egg" part, nooch sauce, and the tempeh is reasonably unadulterated that it still tastes a lot like... well, tempeh. That being said, if you're a hardcore tempeh and nooch fan, it'll be fine. And, of the layers, the "egg" was my favorite, 'cause I'm a sucker for scrambled tofu. I might like this with fake sausage instead of tempeh and a different cheese substitute. (fb)
Mushroom, Leek, and White Bean Pie
I wish I had enough room in my stomach to eat this in an entire sitting. But first off, the modifications: no walnuts, 1 t dried thyme instead of 1 T fresh, white mushrooms instead of crimini, no crust, This pie comes out creamy, hearty but healthy, and perfectly seasoned. I'm glad I didn't go get walnuts for this; the blended beans were fine on their own. I know in the blurb of the recipe Isa mentions it's her tofu-less quiche, but I don't think it really qualifies as quiche - it's not eggy or cheesy in the least. It is, however, delicious comfort food. (fb)
OMG OMG OMG OMG this was so so so good. I used slightly less walnuts than called for (didn't buy quite enough) and used regular white mushrooms, as that's all that was at the market. Oh and I used dried herbs instead of fresh. I had trouble blending all the beans and stuff as I only have a magic bullet type processor, but it tasted so so so good. I'm not sure I've ever had cannellini beans before, but they were delicious. The only fault I could think of was that there was slightly too much pie filling for my dish, but oh well. I used the VB pie crust recipe and the whole thing was great. Seriously it's the best thing I've made in ages. I think I'll try it again without the walnuts and maybe crustless, just so I can eat more of it. Everyone should try it. (shelloid)
Delicious! I followed the recipe exactly, except I added about 2 Tbsp nutritional yeast. I baked it in a store-bought spelt crust, and it was perfect. I think it's better hot (as opposed to room temp as suggested in the book), but it's great any way. (jessacita)
so delicious! this is kind of pain if you have only a small food processor (mine holds just 1.5 or so of ingredients so i had to divide everything into smaller batches) but I think it wouldn't be much work otherwise. I used the pie crust in the book and made the pie the night before so I could just stick it in the oven after work for an easy dinner. I followed the recipe very closely. I might add a little nutritional yeast next time but this is already fantastic. (thirteenblackbirds)
Pesto Scrambled Tofu with Grape Tomatoes
Good and a good idea. I used chunks of roma tomatoes instead of grape tomatoes, and two shallots instead of a small red onion. It's nice to have a non-pasta pesto type of recipe. Oh, I also used lemon basil for half of the basil (not intentionally... it just turns out that's what I bought). Anyway, I'd likely make this again. (fb)
Pierogi (Potato and Mushrooms Sauerkraut)
I once made pierogi from some website, and it was a lot of work, quite bland, and didn't pay off. Though this recipe still is energy intensive (making the filling/s, the onions, the dough, rolling the dough, shaping, boiling, possible pan frying), the results were great. The potato filling is perfectly seasoned, though its ingredients are simply. The dough is the epitome of delicious chewiness. And, I didn't bother pan frying - I agree with Isa - it seems very wrong to fry these. It's like not valuing all that work you put into boiling. Also, I was tired at that point ^^. Anyway, editions: I didn't need the full amount of flour; I used maybe 1/8 cup less. I also was lazy and didn't cut it into circles, and instead made squares (& I had no problems getting them to seal). Also, I only made the potato filling (I couldn't find good, cheap saurekraut. I mean, srsly, it's just pickled cabbage!), so I made half the recipe. But I kind of forgot to halve the dough, so I have the rest of the dough in my freezer now. But that's ok - these are great little pieces of comfort food, so now I've made it easier to make them again! (fb)
I halved the recipe and only made the potato filling because I was making these mainly for my sister. I snuck two, and they were really really good! I was having a quiet morning, so I just kind of took my time boiling the potatoes while I did other things around the house. They came together really easily, and tasted fantastic! My sister loved them as well, which is a total win because her diet generally consists of boxed Kraft mac and cheese and frozen french fries (ew). I'd love to try the other filling sometime. (dannibazaar)
Polenta Rancheros
Also good. Had just the right amount of heat. I partially blended up/chopped the beans into the sauce mixture. Next time, I think I might add something more to the polenta while cooking (sun dried tomatoes?) because next to the sauce/beans, it was a bit plain. Or I might just have the sauce/beans by itself or with something else (like tofu!). (fb)
Love this! I've been wanting to make this recipe ever since I got this book, and today I finally made this for a late lunch. I love the creaminess of the polenta, my favorite part of this dish (Because I love the creamy style polenta in this dish, I only made a half batch of the polenta. I'll then make another half batch for the leftover beans. The leftover polenta that does get refrigerated and firms up is great sliced, fried, and dipped in marinara, though.). The bean mixture is like a saucy black bean chili. The combo of the polenta and beans, along with all of the toppings (green onions, tomatoes, guacamole, and cashew sour cream) is fabulous. I'll definitely be making this dish again. (willwolf)
I really liked the combo of flavors. The optional Cashew Sour Cream, I'd say, is the least tasty element of the dish. I was expecting something more. I may change it up a bit next time, perhaps using lemon juice rather than the red wine vinegar. I thought it would be a little tangier than it came out. It was still fine in the dish with all of the other elements, though. I may tinker with the bean mixture, as well, next time, making it my own, but that's how I roll; I like to change things up. (willwolf)
I liked this but it needed some doctoring up. I added guacamole and that made it better, but I still think the polenta part was too bland. The ranchero sauce was very good, and I added half of a yellow bell pepper to mine. (icephrosty)
The rancheros sauce is fabulous (I used leftover VV Venezuelan black beans). I would make this sauce/beans again. I followed the polenta directions, and mine was a bit runny for my liking (but didn't look too different from the picture). The flavor is fine (with the veg. broth), but I don't think the polenta added anything to the dish. It was just kinda something on top that muddled everything. The beans are good, though. (AC)
Puttanesca Scramble
Super delicious! I threw this together for a late dinner tonight, and I really liked it. The combination of the tomatoes, garlic, olives, and capers with the fresh herbs is awesome; the flavors really pack a punch. For the mixed olives, I used about half Greek kalamata olives and half green Spanish manzanilla pimento-stuffed olives. The only minor change I made was to sub halved cherry tomatoes for the diced Roma tomatoes. This dish is quick and easy to make, and I'm sure I'll be making it again soon. If you're looking for a pasta puttanesca recipe, you could also serve this over pasta. (willwolf)
Delicious. Perfect blend of flavors, and I like to have another way to scramble tofu that doesn't involve nooch and turmeric and the like. For the "mixed olives" I used the Greek Olive Medley from Trader Joe's (refrigerated), but that meant I had to chop the olives since they're not pitted. oh well, it was worth it. (fb)
I didn't have 'mixed olives', just green ones, but other than that made this to the recipe exactly. Style-wise, I smooshed the tofu up a bit more rather than cubing it, because my husband prefers scrambled tofu to be more... scrambley. We absolutely loved this recipe. I love the classic scramble , and I'm looking forward to making some of the other variations, but especially loved how different this was to the ways we have enjoyed tofu before. Bizarrely enough, the only constructive comment my husband had on this was that it was maybe slightly too salty . I think my capers were just really salty, but next time I might reduce/omit the added salt. (oww)
was the first recipe I made after receiving this book from hh! It was just as nice again (oww)
I made this a couple of weeks a go and obviously forgot to review it. I used green olives only as I didn't have black and used dried herbs as I didn't have fresh and normal tomatoes as that's all I had. I was shocked at how good it was. I really wasn't convinced by a tofu scramble that didn't contain nooch but man this was good. It was quite salty and i think with the capers it needs less salt than called for. I then made it again a couple of days later and didn't have capers - still good. I then made it again the other day and added mushrooms, didn't add tomatoes as I didn't have them and had black olives as well as green. It wasn't quite as good without the tomatoes but I liked the black olives in there. So given that I have made this 3 times in a couple of weeks, I'd say the recipe is a success! (shelloid)
this was awesome! It was quick, easy, and delicious. I had to make a few substitutions (jarred red peppers for the tomatoes, used all green olives) but it still rocked my tastebuds. I'll definitely make this again. (lebkuchen)
Really yummy, super flavourful, and will definitely make it again. I used 1 tbsp oil (instead of 2), less red pepper flakes, and omitted the salt. Next time I'll double the tomatoes. (eatmedelicious)
Scrambled Tortillas
This was rather unusual and tasty. The chewiness of the tortillas in the tofu reminded me of homemade corn tortillas. I didn't put the jalapeno in or the extra hot sauce (just the chili powder in the sauce), and it was plenty spicy. I didn't find that the potatoes were a necessary addition though... it's just the same without. (fb)
meh. Texture was interesting but after a while I got tired of chewing haha. I used soft silken tofu because that's what I had and it turned out ok, but probably would have been a little better if I used the non-silken.I am suspicious that there might be a typo in the sauce recipe. It called for only a 6 oz can of tomato sauce, but there was definitely not enough for the whole dish (though maybe I like things saucy?). Flavors were good, but with the tortillas and the potatoes and the tofu...wow. Heavy. Next time I think I'll toss in some spinach and ditch the potatoes. Oh. I'd also cut the tortillas into smaller pieces. (ponycakes)
Sesame Scrambled Tofu with Greens and Yams
Shiitake Dill Frittata
Tastes just like the name. More tofu-y than the quiches, prolly because it has no cashews. If you want tofu + mushroom + fresh dill, here's your thing, otherwise, move on (I was on the fence about it). (fb)
Swiss Chard Frittata
delicious with the additions i made: a little spinach since some of my chard was past it's prime, marinated & rinsed artichoke hearts, with sliced tomatoes and chopped teese cheddar on top. i probably could have cooked or squeezed more of the water out so maybe thats why i had to bake it about 10 minutes longer to get it browned & it was a bit watery on the bottom but it was really tasty. i kinda think it mightve been a little underwhelming without the added veggies, though. (ppc)
This recipe is really simple to make and quite tasty. I used collard greens in place of the chard because that's what I had on hand. The tofu mixture definitely needs some lemon juice, so I added that and a healthy sprinkling of crushed red pepper for some heat. Good stuff. (sb)
My family LOVED this!! I did use spinach in place of the chard though and added an onion, but everyone said it was a keeper and I must agree! It tastes awesome cold too!! (abrimmer)
Tofu Omelets
Quite tasty and "eggy" (and my omni mom agrees). I was lucky enough to find black salt, and it does add a kind of sulfurous taste. Even though I don't have a non-stick pan, I didn't have much of a problem with the omelets sticking. (fb)
I made this a second time, but this time with cornstarch as the binder (the first time I used tapioca flour accidentally... meant to use arrowroot). Cornstarch did not work nearly as well; as the first side of the omelet cooked, the uncooked portion sort of "melted" and splattered when I flipped it. It was also harder to keep these together. Just as delicious, but next time I'll make sure to use tapioca again. (fb)
I didn't have black salt because my dealer was unavailable, but it was very eggy anyway. I did not read the dx at first, and didn't spread it out thin, so it wouldn't cook right and turned into a big mush ball, which DH ate with ketchup between 2 pieces of toast. Be sure to follow the dx if you want it to work. Once I figured out the correct way of cooking, it worked. I ate mine with sauteed peppers, onions, nooch sauce, and spinach. and tomato. It reminded me of the days of Cracker Barrell Omelettes but in a good way. My little boys had peanut butter and banana on theirs and they loved them too. When my dealer hooks me up, I will make them again with black salt. (L2A)
I'm quite impressed that it actually worked! I was a little afraid because I didn't have any chickpea flour, so I used regular white flour, but it still turned out....I made them on my griddle rather than in a pan so I could do both at the same time. One stayed together nicely, one got torn during flipping, but I had my griddle too hot and they weren't really cooking evenly - so with a little practice, I bet I could perfect this omelet making skill! I filled them with tempeh bacon, green pepper and daiya mozzarella. (erinmonster)
Burnt Broccoli
Capers and Broccoli Rabe
Denver Omelet
Love, love, love! I never really liked omelet as an omni or even as a lacto-ovo-veg, but this is so good! I failed with the first two omelets, but they were still tasty, I ate them out of the pan (my dogs got a piece each and they loved it too, hehe). Then, the third was a success. I really liked the filling too. I forgot to add the liquid smoke, but then I added it to the leftover filling and it was good either way. Also filled it with some cheesy sauce and enjoyed it with ketchup. Can't wait to try the other variations! (eldsjal)
Grilled Marinated Asparagus
Guacamole and Potato
Mushrooms and Spinach
these were okay, not fantastic. i found my omelet didn't want to cook all the way though. DR and LF liked them. I made the mushroom filling. They take a LONG time to cook. I actually took my computer into the kitchen and worked on stuff while they cooked. I made an "egg" sandwich with my omelet and that was pretty tasty. I added more black salt. (bp)
Omelet Rancheros
Roasted Tomatoes, Ricotta, and Basil
Sausage and Peppers
Shredded Swiss Chard
swiss chard is "meh" in this otherwise tasty omelet. (fb)
Spiced Apple Cider Chutney
This is kind of an odd chutney. I don't think I'd ever suspect that this had savory ingredients in it - ok, maybe the mustard seeds, but I wouldn't expect the onion. Apple & its spices really take over, so it's more like apple-pie-filling-masala. It goes ok with the dosas; I can't think of any common condiment that the dosas go better with, but if possible probably another chutney, like tamarind. I'm not sure if I'll make this again, even though it tasted fine, just because I'm not sure what to combine it with that will work. (fb)
Tempeh Bacon and Caramelized Onion
The bacon is great in these, but I'm not sure if the caramelized onion fits. It's quite sweet, and the omelet is quite savory. I think avocado + bacon would be better. (fb)
Tofu Benny
The tofu in this recipe really didn't pick up all the egginess of the marinade (which sure did smell and kind of taste like eggs), but I'm ok with tofu anyway. It's too bad, though, because I thought the black salt might impart some flavor - but then after draining I found much of it sitting in the bottom of the bowl - I think it doesn't dissolve as well as sodium chloride. I'm not sure of how to remedy this, as if the tofu were blended with some of the marinade ingredients, it wouldn't be solid anymore. Anyway, I didn't grease the pan before frying the tofu, because it picked up enough olive oil from the marinade. As a whole, these little things were pretty pleasant. I've never had eggs benedict though... My omni boyfriend really loved them and the hollandaise sauce, though he's never had eggs benedict either. Also, I used liquid smoke (not smoked salt... too expensive!) for the tomatoes, and I used the English muffin option. (fb)
Solid recipe. Having never had real eggs benedict, I can't compare but this is a mighty tasty breakfast sammie. The tofu part is pretty basic, but I like the glaze that the marinade gave this (might have been the arrowroot in the marinade). And I added some hot sauce because that's how I roll. (sb)
Awesome. I know I made some minor changes, but I can't remember exactly what. I like this with tempeh bacon instead of (or in addition to) the tomato. My omni parents love this, too! (jessacita)
Pumpkin Pancakes: There's a lowfat omni version of muffins that uses pumpkin as the binder. I think that's essentially what this recipe is, except in pancake form. They had a mild pumpkin taste. I don't know if it was me or the pumpkin, but I had to turn the heat way down on my cast iron skillet to keep them from burning before they were done. I accidentally read the baking powder amount as a tablespoon instead of a teaspoon. I tried to get most of the baking powder out, but my pancakes might have been fluffier than intended. To counteract the flavor of the extra baking powder, I added chocolate chips. The pankcakes were very filling. I was famished when I made them and just one pancake filled me up.
Basic Pastry Crust
-This uses so much EB! I didn't even really need to add any water, because I guess my EB wasn't that cold. I used it for the onion quiche, and it's a good crust, but soooooooooo rich. It didn't stop me from eating too much, but it's overwhelming. I didn't roll it out, and just pressed it into the pan. I probably won't stick with the recipe, just because it does use so much.
AC, this was addressed in the typos thread for the book over on PPK: http://www.postpunkkitchen.com/forum/viewtopic.php?id=95206
tempeh cakes - these were ok, not bad but they didnt blow me away or anything. the only changes i made was to use homemade tempeh, 1/4 tsp less ginger (cus i ran out) and wheat breadcrumbs in the mix, panko on the outside since i didnt have enough panko for both. like others said, some completely broke apart in the pan and were really crumbly. to me they were a little heavy and probably could have used some garlic.
Pumpkin Pancakes
Pretty good. I added some cardamom because I like it so much =) HH is right, these do burn a little bit more easily than standard pancakes, but I didn't turn down the heat and they got done on the inside (I spread mine out wider than the 6" specified in the recipe, though). Moderate pumpkin flavor, not super sweet. I'm wondering if the oil could be left out entirely, since pumpkin is such a good binder. I've never made any other pumpkin pancake type recipe, though, so I can't really compare this to any other recipe. However, these pancakes were overshadowed by the pure awesomeness of the cherry vanilla sauce and cashew cream (which is what I served it with).
Potato Spinach Squares
Definitely a side dish type of thing. Kind of mild in flavor (though the book is right in that the flavors develop as it sits/cools), and I'm not sure the bread crumbs mixed in are an absolutely must (but I used panko instead of regular bread crumbs). I like that it wasn't super spinachy (not a huge fan), and I think these would be better/more like a main if served with some sorta gravy. Y'know, because they're potatoes and all.
Tempeh Bacon Revamped
Though not huge fans of tempeh, we liked this. But, we didn't eat it by itself like a brunch item (I don't know if I would), but as a sammich filling (in which case it was most excellent). It would probably be good in the omelet variation too. The amount of liquid smoke was just right. In fact, I like the balance of all the flavors (kind of sweet/sour/smoky). Also, I didn't add any oil when saute/frying them, as I was using a nonstick pan and there was some olive oil in the marinade (they didn't stick at all). Oh, and it doesn't exactly taste like bacon... of course.
I wanted to add to this that, since making this recipe, I've made two "real baker" type bagel recipes (you know, from some snooty to-bake-properly-you-need-a-steam-injected-oven books), and these are better. I don't know why... just the texture, the flavor, everything. Maybe it's because I'm kind of a novice bread baker, but made with bread flour plus extra gluten, these are the best.
Sweet Cashew Cream
I have to admit I wasn't expecting much from this, after make the underwhelming lemon cashew filling for the crepes. I broke up my whole cashews (I figured they might soften up better this way) and soaked them overnight in the fridge. This cream is REALLY GOOD. It's not entirely cashew (a lot of nondairy milk), so it's not as "nutty" tasting as, say, cashew-based "cheese." It does in fact thicken up in the fridge (but make sure to stir it, as the fatty cashew portions rise), and it's the perfect sweetness (I was using vanilla soymilk). There is a tiny tiny bit of grittiness to it (not disturbing), but maybe a vitamix would get it completely smooth (I used a food processor). I had this on pancakes... it'd be really good on crepes. Now I want to try the macadamia version!
Whole Berry Sauce
- Cherry Vanilla Bean
I used the frozen dark cherries from Trader Joe's. This sauce was really good, a nice sweet/tart with super strong vanilla flavor (I think the whole bag of cherries is a little less than 4 cups, so maybe that's why). But, make sure to stir it really often otherwise the bottom will get burnt (mine did....). I don't even like cherries *that much* (I just wanted to use vanilla beans... and put the empty pods in some liquor).
If you like a wholesome, moist and mellow spiced muffin for breakfast, then the Zucchini Spelt Muffins is your recipe.
Grated zucchini is folded into a rustic spelt batter that is a touch sweet with brown sugar and spiced with cinnamon, allspice and nutmeg. Flecks of flax seed add to the hearty, slightly nutty tasty and nutritional boost. The recipe yielded one dozen muffins with perfect muffin texture and rounded domes(a 10 on a scale from 1 to 10).
I really enjoyed this muffin, but my breakfast company was lukewarm on the enthusiasm. This could be because the muffins are a more mild, wheaty taste--unobstructed by nuts, raisins or chocolate chips-- than the sweeter muffins with white flour I've baked before for him. Still, I loved them and plan to bake them again.
Thank you for the very honest and very good reviews faunablues, especially the potato spinach squares and bagels since I was thinking of making those.
AC, wow those Cinnamon Rolls look amazing, something you'd find in a fine bakery.
Coffee Cake: I made the jam swirl variation. It was..meh. The crumb topping was a little dry (I used the full 1/4 c oil plus a little more) and the jam made things kind of soggy. The cake itself also needed a little zazz, maybe some more sugar?
Banana Flapjacks
I hate to be so blunt and down on a banana recipe, but these sucked. They were dry and non-banana-y. I really like the banana pancake recipe on here about 23 times better. I think that maybe the proportion of liquid/flour might fix it (MORE BANANA), but otherwise, not a favorite of mine. (they're actually quite edible and decent pancakes, but they do not embrace what it means to be a banana pancake)
Pumpkin French Toast
pretty good. I noticed after soaking the bread that the batter doesn't have any sugar in it (meaning, it'll need some sorta sweet sauce/syrup/powdered sugar). I think it's better than way, because I had some extra pumpkin batter, and decided to see if I could fry it up in my skillet with some sugar added... and the sugar made it really sticky ^^; Anyway, a nice french toast recipe, and I recommend using a non-stick pan, as that was what I used and there was still some stickage of the batter. Also, my non-pumpkin-liking boyfriend really liked this. Also, I liked the blend of spices. Not the standard "pumpkin pie spice" business - a little more... spicy. I ate it with leftover Cherry Vanilla Bean sauce, he ate with with "maple" syrup.
Banana Rabanada
Also a good french toast recipe. The batter winds up not being as sweet as it initially tastes, and since these are already served with a sprinkling of cinnamon and cocoa, I think powdered sugar would be good too. The baguette really soaks up all the liquid, so nothing wasted here. Also, the batter tends to be a little sticky, but wasn't a whole lot of trouble. The combo of banana + slight sourdough taste of a baguette is kind of odd to me though... I think next time I might try making this with stale filone or ciabatta instead of the fermented taste of some french breads.
Coffee Chip Muffins
Definitely a muffin. Well, mostly. I used espresso powder instead of instant coffee, which worked fine. I baked these in silicone liners, with a fussy oven (I couldn't get the temp at 375; it wavered from 350-450), and they still came out totally fine. Like something I would buy. Also, I was thinking the amount of chocolate wouldn't be enough, but it was just right - enough to be there and in every muffin, but not enough to make them heavy or dessert. They're not supersweet either, hence their muffin status. Oh, and they really rose a lot and out of their liners (silicone liners are a bit smaller than the cups in a muffin pan). Cool stuff.
Navy Bean Gravy
This is like a fantastic marriage between gravy and refried beans. That being said, I used cannelini beans instead of navy, 1 bouillion cube (enough for 2 c liquid) but still the 1.5 c water stated, and 2 T soy sauce instead of 3. AND I used 1 T dried thyme instead of 3 T fresh (who has fresh thyme?? not me). Anyway, some really great herby/savory stuff that we like to eat with everything now. We ate it with the Potato Spinach Squares and the Samosa Mashed Potatoes (I didn't form them into cakes or add flour). If one added sage to the mix, this stuff would taste like Thanksgiving.
Black and White Le Cremes
I can't really get over fizzy milk, to be honest. But this got me pretty close. I never had an egg cream, but this was all right (though "milk chocolate" might be more accurate than "black and white"). I'm thinking about trying it again...
yeah, maple-flavored corn syrup.
Mom's Morning Casserole
Not a fan. I appreciate the concept, but together with the Cheesy sauce, this recipe is too bitter for me - nooch in the "egg" part, nooch sauce, and the tempeh is reasonably unadulterated that it still tastes a lot like... well, tempeh. That being said, if you're a hardcore tempeh and nooch fan, it'll be fine. And, of the layers, the "egg" was my favorite, 'cause I'm a sucker for scrambled tofu. I might like this with fake sausage instead of tempeh and a different cheese substitute.
Coleslaw Potato Salad with Cumin Seeds
First off, I've never made coleslaw before. Coleslaw scares me. That said, I think I might just like coleslaw after this recipe. The dressing is a very neutral/likeable flavor (it doesn't pick fights with anybody), and the cumin seeds are a little unusual but nothing to raise an eyebrow about. The flavors go pretty well together. The potatoes are a cool idea, but, as much as I like potatoes, I think this is better sans potatoes - the texture is more consistent. As a side note, when toasting my cumin seeds, I accidentally made cumin popcorn! Those things burn FAST so be careful.
Cherry Sage Sausages
I made this without cherry (cheating, I know, but it would be depressing to go on a fake-meat-making-adventure and have dried cherries mess it up). I love the smokey/sage flavor of these. My favorite ones. Unlike what the recipe says, though, these don't really "snap into shape" or something magical; they expand to fill the foil. Which is cool. But they also leave behind a few cavities where bits of herbs or chunks of beans (ok, fine, I don't mash beans very well!) were. Which is cool. Anyway, good flavor, not too salty. These are kind of like Field Roast apple sage sausages without the weird appleness.
Chorizo Sausages
I've never had real chorizo, but I'm pretty sure this isn't what it tastes like (at least it doesn't taste like the other fake chorizo), and it's not the right texture for it. BUT it's delicious. It's like a more savory, tomatoey, spicy version of the Italian Feast. Ranks number two of the sausages, next to the Sage one. I put slices of this on pizza, where it was like a cross between sausage and pepperoni.
Italian Feast Sausages
These are number three in the sausage hierarchy for me, but they don't suck or anything. They're just pretty mildly flavored. Which is fine - it makes them versatile. But, I'd sooner make the sage or chorizo again.
Garden Herb Spread
This spread is quite obviously made of tofu (and a little cashew). It's a bit mild, but then as you eat it, it gets you - you're hooked. No, srsly, my boyfriend at first was all like "I think I'll just open the tofutti" and then BAM! All the garden herb spread was gone. Well, most of it. And yes, it goes well on bagels. Think of it as herbed tofutti's skinny-but-tasty cousin.
Cheesy Sauce
Do not want. It's too nooch-y for me, to the point of bitterness, but I'm sensitive to bitter flavors. I added some extra lemon juice and some soymilk to try to even it out, but to no avail. However, if you love LOVE nooch, this may be fine.
FB, I am impressed. That is a lot of cooking.
Scrambled Tortillas: meh. Texture was interesting but after a while I got tired of chewing haha. I used soft silken tofu because that's what I had and it turned out ok, but probably would have been a little better if I used the non-silken.I am suspicious that there might be a typo in the sauce recipe. It called for only a 6 oz can of tomato sauce, but there was definitely not enough for the whole dish (though maybe I like things saucy?). Flavors were good, but with the tortillas and the potatoes and the tofu...wow. Heavy. Next time I think I'll toss in some spinach and ditch the potatoes. Oh. I'd also cut the tortillas into smaller pieces.
FB, I am impressed. That is a lot of cooking.
Scrambled Tortillas: meh. Texture was interesting but after a while I got tired of chewing haha. I used soft silken tofu because that's what I had and it turned out ok, but probably would have been a little better if I used the non-silken.I am suspicious that there might be a typo in the sauce recipe. It called for only a 6 oz can of tomato sauce, but there was definitely not enough for the whole dish (though maybe I like things saucy?). Flavors were good, but with the tortillas and the potatoes and the tofu...wow. Heavy. Next time I think I'll toss in some spinach and ditch the potatoes. Oh. I'd also cut the tortillas into smaller pieces.
Yeah, there was an error with the amount of sauce - I think there's an errata thing on the ppk website. It should be 16 oz, which explains why when I made this it was SO spicy (and I can do spicy...). There was also an error with the amount of EB in the basic pastry crust - the recipe says 1 1/4 cups, but it should be 1/4 cup. I think there are some other errors too...


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Great service.
I had a really good experience with Timarco.com. They were one of few websites who had exactly what I was looking for and at a reasonable price without ridiculous delivery charges. My order arrived quickly and in perfect condition and I am very happy with the product. What more could I ask?
Lindsay Richards, 29.05.2020

subset: commoncrawl


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Best Buy Enters the Energy Auditing Field
Posted by Macie Schreibman on November 21, 2011
If you buy electronics from Best Buy, you can rely on their Geek Squad to come to your home and help you should those electronics have a problem. But now, the Geek Squad is going one step further and offering home energy audits to its customers.
Here's how it works. Step 1: A Geek Squad Agent comes into the customer's home and performs an interview to determine how energy is used and where their money is going each month. Step 2: The Squad explains to customers how they can reduce bills and energy use with small changes (switching to CFLs, turning off electronics when they are not in use, or ensuring they are running optimally) and large ones (getting a blower door test done and adding insulation). Step 3: If the customer agrees, the Geek Squad can do small replacements right then and there, and additional auditing can be done.
Although the Best Buy website doesn't say what kind of training their Agents have in energy auditing, it does share that they know how to perform a blower door test, as well as use infrared imaging—and, most importantly, offer the data and results to their customers.
What's your opinion on Best Buy getting into the energy auditing field? Comment below with your thoughts.
You can also view the Best Buy video explaining their new services


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Perhaps one of the highest costs of Alzheimer's disease is the physical and emotional toll on family, caregivers, and friends. Caregivers and family members face many challenges, both in adjusting to new roles and coping with the profound changes in a loved one. If you're facing this role, knowing what to expect can help you cope better. In turn, you'll be able to do the most good for your loved one. In this section, you can find resources, tips, and advice as well as community support to help you through this challenging time.
Preserving Your Memory® Magazine
Get captivating, enlightening and entertaining articles about healthy aging vs. unhealthy aging. With advice for dealing with everyday challenges and what to expect, features on the latest in disease research, where to go for help, as well as caregiving tips and strategies for healthy living.
Resource Locator
The Resource Locator lets you search for providers by category name and miles from a zip code for a list of more than 30 types of healthcare providers and services.
ALZ Talk
Visit our Alzheimer's forum and message board where you can post questions, topics, express your opinion and share information. This Alzheimer's social network provides an entertaining and safe environment for families, friends, and medical professions to stay connected with those in the Alzheimer's community.
Get first-hand insight from seasoned caregivers and those affected by Alzheimer's and dementia. Connect with these writers as they provide encouragement, companionship, advice, and a much-needed voice to those coping with Alzheimer's disease.


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OMA, The Office for Metropolitan Architecture, has won an international competition to design the Pont Jean-Jacques Bosc, the sixth bridge across the river Garonne in Bordeaux and the first bridge design to be realized by OMA.
"Positioned at the heart of the Euratlantique project, Pont Jean-Jacques Bosc provides a link between the municipalities of Bègles and Floriac." says OMA. "But more than simply connecting two points of land separated by water, the bridge itself also offers a generous new public space in the city."
"Its considerable 44m by 545m expanse, a continuous surface stretching well beyond the banks of the river, seamlessly connects to the land. The gently sloping surface enables a pedestrian promenade while still allowing the necessary clearance for boats beneath. All traffic modes – including private cars, public transport, bicycles and foot traffic – are accommodated by its width, with the largest allowance devoted to pedestrians."
Says Clément Blanchet, director of OMA France: "The bridge itself is not the 'event' in the city, but a platform that can accommodate events of the city. We wanted to provide the simplest expression – the least technical, least lyrical, but the most concise and effective structural solution."
Completion is scheduled for 2018.


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Certificate Hub:
Find, control, and automate the management of your certificates within one powerful portal.
Enable and Protect Your Digital Ecosystems With Trusted Identity
120秒免费体验试看5次,午夜小视频试看五分钟There are two key considerations in a digital ecosystem — enablement and security. Mobile employees, customers and partners require access to information, apps, networks and other assets to do their jobs and capitalize on the agility of digital business. Access to all of these essential assets via smartphones, tablets, laptops and PCs must be fast and seamless. At the same time. The enterprise must be mindful of new vulnerabilities created by digital ecosystems.
Flexible Operational Models
120秒免费体验试看5次,午夜小视频试看五分钟Entrust Datacard's world leading PKI is available in either a Managed PKI or On-Premises model. These options allow you to select the PKI solution that best fits your needs for cost effectiveness, security, and control.
Get downloads, documentation and support for your On-Demand Card Issuance products:
120秒免费体验试看5次,午夜小视频试看五分钟 For immediate assistance Entrust Datacard has Customer Care Centers that are available to serve customers in the Americas, EMEA, and Asia Pacific regions.CONTACT SUPPORT
Public key infrastructure (PKI) and digital certificates are a prerequisite for securing high-value transactions, authenticating identities and communicating sensitive information online. Entrust Datacard PKI solutions establishes and maintains a trustworthy networking environment by providing key and certificate management services that enable encryption and digital signature capabilities across applications — all in a manner that is transparent and easy to use. Transform your digital business with the power of trusted identity supplied by the world's leading PKI provider.
Entrust Datacard is trusted by the leading security minded governments, banks and enterprises in over 150 countries around the world. Entrust Datacard's first public key infrastructure — the world's first commercially available PKI — was released in 1994. The Entrust Authority public key infrastructure product portfolio is the industry's most relied-upon PKI solution.
By managing the full lifecycles of digital certificate-based identities, Entrust Authority PKI enables encryption, digital signature and certificate authentication capabilities to be consistently and transparently applied across a broad range of applications and platforms.
Understanding your digital business begins with understanding customer needs and trajectories as they embark on their own digital journeys. The key is determining where the new value creation opportunities are heading in the markets you serve today — or would like to serve in the future.
This is where the concept of transformation is so critical. Digital technologies are simply "things." They are not strategies or business models unto themselves. A key to digital success is leveraging these technologies to transform existing processes. This requires an intimate understanding of your customers' buying journeys. By leveraging digital technologies, you can transform your current operations into new processes that allow you to inject real-time customer insights into your innovation processes. You can speed the development of offerings and bring them to market faster and more economically than ever. And you can integrate your processes with customer (and partner) ecosystems to deepen valuable relationships.
120秒免费体验试看5次,午夜小视频试看五分钟 This is where IT becomes strategists and technology brokers instead of a backroom support team. IT's new role is to identify and deploy technologies that make the enterprise highly agile. A key is identifying and leveraging technologies that allow the enterprise to turn the increasing flood of raw data into actionable intelligence. Success here also requires creative new ways to view the "enterprise technologies".
PKI 101: PKI & the Rise of Digital Business
120秒免费体验试看5次,午夜小视频试看五分钟An evolution to new business models that feature cloud apps, mobile workforces, Internet of Things, agile innovation, connected customers and virtually anything-as-a-service.


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Review: No passing grade for 'English Teacher'
LOS ANGELES -- Craig Zisk moves from TV to big screen with the story of a teacher played by Julianne Moore who sleeps with a former student.
Zisk has directed or produced episodes of standout TV comedies from "The Larry Sanders Show" through "Parks and Recreation." But those series boasted some of the industry's strongest writers; choosing a script by novices for his feature debut, Zisk flounders in "The English Teacher," a comedy whose cringe-worthy moments aren't the kind he might have aimed for when directing "The Office." Commercial prospects are dim despite a fairly high-profile cast and sensational thematic ingredients.
Linda Sinclair (Moore) is the strait-laced title character so immersed in romantic literature that real life can't compete. She silently assigns prospective boyfriends letter grades; none ever pass. When former student Jason (Michael Angarano) brings her a play he wrote during an unsuccessful attempt to break into Broadway, she thinks it's brilliant and convinces her school's drama coach, Carl (Nathan Lane), to mount a production. Along the way, her encouragement of Jason's talent turns to passion, and things start going very badly for Ms. Sinclair.
She gets shamed out of school, loses Jason to the play's ingénue (Lily Collins) and makes a host of imprudent accusations against the boy's physician father (Greg Kinnear), only to wind up needing his help in the emergency room.
Julianne Moore has suffered plenty onscreen over the years, but this film's presentation of Linda's pain as a comic fiasco is so tone-deaf that one can't help but pass the time wondering if this might, with the same cast but a head-to-tail replacement of the creative team, have worked as a wrenching little drama.
It would need one heck of a rewrite, of course, but no matter: The current script's feel-good resolution is so implausible that even the pic's narrator (Fiona Shaw), whose voice suggests a deep affinity for fairy tales, can't get through it without expressing disbelief.
"The English Teacher," a Cinedigm release, is rated R for language and some sexual content. Running time: 91 minutes.
Motion Picture Association of America rating definition for R: Restricted. Under 17 requires accompanying parent or adult guardian.


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Saint Theopistes of Rome
Married to Saint Eustachius; mother of Saint Agapitus of Rome and Saint Theopistus of Rome. Martyred in the persecutions of Hadrian.
- cooked to death in a bronze bull in 188 in Rome, Italy
- "Saint Theopistes of Rome". CatholicSaints.Info. 28 August 2010. Web. 24 September 2020. <>


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Monday, February 2, 2009
Citizen's grand juries
We need volunteers to coordinate and form citizen's grand juries all over the country. Evidence of Barry Soetoro-Barack Obama's ineligibility/illegitimacy for presidency will be presented to those Citizen's Grand Juries for their decision on indictment or presentment. If you want to coordinate National or state or local effort in this matter, please e-mail me at email@example.com
Posted by Orly Taitz, DDS Esq. at 10:35 AM


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As they have been for years, salaries on the coasts are considerably higher than those in the central and southern states. This is undoubtedly due to Wall Street and Silicon Valley compensation packages, which are offset in good part by the considerably higher cost of living of those areas. Interestingly, the southern states and the mountain time zone saw the biggest percentage increases in salary.
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Notice Number: NOT-CA-14-011
Key Dates
Release Date: November 15, 2013
Issued by
National Cancer Institute (NCI)
The National Cancer Institute (NCI) will hold a public pre-application webinar on the Funding Opportunity Announcement (FOA), RFA-CA-13-014, entitled "NCI Community Oncology Research Program (NCORP) Minority/Underserved Sites (UM1)."
The webinar is scheduled for Monday, December 2, 2013 from 2:00 PM to 3:30 PM EST.
Information about how to the webinar will be posted at http://prevention.cancer.gov/ncorp. Participation in a webinar meeting, although encouraged, is optional and is not required for the submission of an application in response to this FOA.
For additional information regarding the programmatic background of RFA-CA-13-014, see http://prevention.cancer.gov/ncorp.
Please direct all inquiries regarding the webinar to the mailbox below: Email: firstname.lastname@example.com


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Solutions for pressure, temperature, force and level measurement, flow measurement, calibration and SF6 gas solutions from WIKA are an integral component of our customers' business processes.
This is why we consider ourselves to be not just suppliers of measurement components but rather more a competent partner that offers comprehensive solutions in close co-operation with our customers – customised and precisely designed products for the exact requirement.
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UHP, nominal sizes 1" and 1.3"
The mini diaphragm gauge was developed for high purity applications with limited space requirements, such as smaller integrated gas stick and gas box assemblies.
The nominal sizes of 1" and 1.3" are ideal for applications involving gaseous, liquid and corrosive media up to 160 psi.
The mini diaphragm gauge is helium leak tested and the internals are electropolished to optimally meet purity standards.
With such UHP characteristics, the mini diaphragm gauge is suitable for the semiconductor and flat panel industries, various gas distribution systems, as well as medical gas applications.
The mini diaphragm gauge complies with SEMATECH and SEMI standards to optimally ensure the quality your applications demand.
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With our Personal Contract Purchase, you can keep your monthly payments lower, by deferring a significant proportion of the amount of credit to the final payment at the end of the agreement. Agree an initial deposit, how many miles you are likely to travel each year and agreement term, your dealer will calculate the Guaranteed Future Value (GFV) for your vehicle, confirm your monthly payment and submit an application to us. Subject to your application being approved, you can just drive your vehicle away.PCP Explained Finance Calculator
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Rhodia R premium head-stapled notepad.
Soft-touch, coated, card cover flips up and folds back out of the way.
Card-backed notebook has 80 micro-perforated detachable sheets of top-quality 90gsm superfine vellum paper - a little thicker and heavier than the standard pads. The paper used in the R line isn't the usual pure white - it has a slight Ivory colour that adds to the premium feel of these notebooks.
Orange cover with black Rhodia logo and black inner cover.
Available with plain or lined paper.
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Rhodia have been making their iconic head-stapled notepads in France since 1934. Their complete range of notebooks and notepads are still renowned around the world for their top quality paper, offering a superb writing experience with any type of pen.
Rhodia pads are especially loved by fountain pen users, and the simple head-stapled notepads are also perfect for anyone who wants to 'scan' their notes with their phone's camera, to store or archive them, or share them with others - perfectly combining the analogue and digital worlds.
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Illustration by Pat Aulisio
Jam details as follows:
Same Time-8:00 pm
Same Place- Manny Browns' 512 South Street, Philadelphia, PA
Same Deal: Bring a pencil & pen. Pre-Paneled paper is provided
All skill levels are welcomed from beginners to published & respected artists.
If you know of anyone who would be interested please forward this invite.
"The home for a loose gathering of greater Philadelphian comickers who meet once a month to draw jam comix & kibitz. The resulting katzenjammer goes on-line."


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Artist: Various ArtistsFollow
Album: Lagos All Routes
Label: Honest Jon's RecordsFollow
Genre: AfricanFollow Afrobeat/Afro Funk/JazzFollow
Produced by: Various
Originally released on: Honest Jons UK
Music type: African Music
|Also available:
|Lagos All Routes
|Honest Jons UK
The period stretching from the mid-1960s through the early 1980s is often considered the 'golden age' of African popular music. Concurrently with the rise of popular music as a worldwide phenomenon, African popular music had its beginnings in the early decades of the 20th century, as radio broadcasting and sound recording facilities were gradually established by the colonial powers. By the end of World War II, European companies such as EMI, Gallo and Decca were starting to establish large-scale operations in the colonial territories. But African popular music really began to flower in the years of nationalist struggle and independence. With the winds of political change blowing in the air, popular music became extremely important as a component of the cultural life of newly or soon-to-be independent nations. Produced and consumed largely independently of local ethnic musical traditions — however much it may have drawn on them — popular music was seen as a powerful expression of newly national identity. The enthusiasm, idealism, and optimism that can be felt in the music of this era reflect the optimism and idealism of independence. Symbolically, the challenge was for musicians not only to entertain, but to provide a uniquely African inflection of concepts such as the nation state, modernity, the city, and technology. Stylistically, the challenge was twofold — to modernize folk, classical and traditional genres on one hand, and to Africanize foreign genres on the other. Out of these two intertwined projects emerged African popular music. The equation worked itself out in as many different ways as there were locations, but Nigeria was undeniably a particularly creative setting. With a large population, an extremely diverse (and often turbulent) cultural mix, and such strong cultural traditions, it is no surprise that Nigeria would emerge as a most dynamic source of popular music. The discovery of petroleum deposits in the Niger River Delta in the 1940s and the oil boom that eventually followed in the late 1960s was the final catalyst in the ascension of Nigeria's capital city of Lagos as the powerhouse of the Anglophone West African music industry. In Nigerian pidgin English, 'chop-up' makes figurative reference to a bountiful feast. 'Lagos All Routes' refers to the fact that while the music on these collection originates from various parts of Nigeria, it is inevitably filtered through the urban prism of Lagos, which literally exploded with music during the 1960s, 1970s and 1980s. The bulk of the music here [on both Lagos Chop Up and Lagos All Routes] falls within the style known as highlife, a pan-ethnic style of dance music native to Anglophone West Africa. The roots of highlife are held to be in colonial-era Ghana, and its early development was marked by two streams — dance-band highlife (an African adaptation of European swing and ballroom music) and guitar-band highlife (based in the 'palmwine' style of folk and street guitar music). The two styles eventually fused in the 1940s, absorbing along the way local African folk tunes and the music of marching brass bands. The founder of modern highlife is considered to be the Ghanaian trumpeter/saxophonist/bandleader E.T. Mensah. Mensah was enormously popular throughout West Africa, and his Nigerian tours planted the seeds of Nigeria's own highlife scene, spearheaded by guitarist Bobby Benson. Out of Benson's band came a generation of Nigerian bandleaders including the Cool Cats, led by trumpeter/vocalist Victor Olaiya, the so-called 'Evil Genius' of highlife. Olaiya's bands in turn spawned many influential Nigerian musicians including Fela Kuti, Victor Uwaifo, Tony Allen, Peter King, Cardinal Rex Jim Lawson, Eddie Okonta, and others. Moonlight Highlife and Omelebele are two of Olaiya's most popular songs: the former — with its quaint trumpet solo (reminiscent of Louis Armstrong) and plaintive horn background — shows Olaiya's roots in the older, Ghanaian style of highlife; while Omelebele augurs the increasing influence of American soul and R and B. Similarly, the Harbours Band's Da Wa Lohun (God Answer Us) and the Traveller's Lodge Atomic Eight's track Ikut Asana Edem are fine examples of the trumpet-led style of highlife. The Atomic Eight band was based in the eastern town of Aba and featured a front line of talented horn players including the multi-instrumentalist wind player Raymond Barber and trumpeter Babatunde Williams, who would go on to play a central role in Fela Kuti's Afrika 70. Their passages of collective improvisation reflect roots in the coastal brass band traditions of Nigeria and Ghana, and the more distant influence of New Orleans. A guitar-oriented variant of highlife developed in Nigeria's eastern region, which is strongly associated with the Igbo ethnic group. The most-beloved eastern bandleader was trumpeter/vocalist Cardinal Rex Jim Lawson, who was actually of mixed Igbo and Calabari background. Lawson apprenticed with bandleaders such as Benson, Olaiya, and Roy Chicago before striking out on his own with a unique blend of Igbo lyrics sung over Calabari rhythms. Lawson's four tracks are central to the development of eastern highlife, with its characteristic blend of horns and profuse guitar finger picking. A bit younger than Lawson was guitarist Sir Victor Uwaifo. A former wrestler, Uwaifo hails from Benin City (where Edo and Bini are the main languages) but his song lyrics are generally sung in Igbo or pidgin English. Uwaifo is famous for deriving the concept for his akwete rhythm from the woven cloth of the same name. His 1965 hit Joromi is his best-known song, sung in Igbo and graced with gently picked guitar. A similar fusion is achieved in Gentleman Mike Ejeagha's reflective Onye Ori Utaba (Tobacco Thief), which features Ejeagha's proverb-strewn vocals interspersed with his gorgeous picking; also in the Eastern Minstrels' Selense, and in Sir Patrick Idahosa's Eni. The tremulous vocal delivery that marks much Igbo highlife singing is particularly apparent in Steven Amechi's Onye Na Eli Nkwu (A Drinker) and Oliver De Coque's Tragedy Story. Alongside Lawson, Amechi, Uwaifo and Ejeagha, De Coque was a native of eastern Nigeria, but his ogene style reflected the strong influence of Congolese music in its quick tempo and style of vocal delivery, as well as the complex guitar lines. The Congolese influence is also clear in the work of the Super Negro Bantous, another Igbo highlife band popular in the 1970s and 1980s. Some musicians also sought to infuse highlife with traditional elements. Chief Umobuarie's Ebalume and Etubom Rex Williams' Uwa Idem Mi both replace the standard drum set with bells and other percussion, and the guitar with thumb piano and/or indigenous string instruments of some sort. Highlife aficionados might notice that the thumb piano pattern on Uwa Idem Mi was one frequently adapted to highlife guitar playing in both Nigeria and Ghana. Afrobeat was the creation of Fela Anikulapo-Kuti, the second-generation highlife musician who found the key to combining highlife, soul, funk, and jazz. Fela was not the only musician working towards this fusion, but he was by far the most inventive and successful. After a year in the U.S. in 1969-70, he returned to Nigeria with a radical formula that gradually transformed Nigerian popular music and influenced a generation of Nigeria's popular musicians, across genres. As such, we can hear his influence on several tracks included here. The eastern-based Ikenga Super Stars were a breakaway from the band of popular Igbo singer Stephen Osita Osadebe. Their Soffry Soffry Catch Monkey is an extended dance track that combines Afrobeat and funk, and stretches out in smoking trumpet and guitar solos. The Nigeria Army Rhythm Band's Ebawa Se (Party With Us) shows a clear debt to Fela's early seventies arrangements (e.g. "He Miss Road") which is not surprising as the band included several of Fela's ex-sidemen — including bassist/saxophonist Ojo Segun Okeji, who had been a key member of Fela's Koola Lobitos highlife band and who would later release a popular afrobeat tune of his own entitled I Like Woman. Particularly impressive is Shina Williams's extended medley containing Ise Aje Male (Any Work Is Hard), Egbe Kegbe (Bad Company), and Emi Koni Koja Ayemi (I Know My Limits). The medley is composed solidly within Fela's style, albeit in the traditional 12/8 meter (which Fela only used infrequently). The playing, singing, solos and horn arrangements are all first-rate and the energy level never dips as the band stokes the groove for over 13 minutes. Unlike the pan-ethnic styles of highlife and afrobeat, juju music is strongly associated with the Yoruba ethnic group, natives of Nigeria's southwestern region. Juju is a variant on the pan-West African tradition of palmwine finger-picked guitar playing, and is typically performed by Christian Yoruba musicians. The style has origins in the 1920s as an urban folk music. Its modern foundations were put into place by I.K. Dairo, from the late 1950s. Within a decade King Sunny Ade and Ebenezer Obey emerged to dominate the more recent development of juju music. Juju song lyrics typically encompass traditional Yoruba proverbs and aphorisms, excerpted Christian hymns, prayers, and Biblical verses, and verses of praise. Ensembles usually consist of guitars (and sometimes keyboards) supported by various percussion instruments. As with most Yoruba popular music, the hourglass tension drums ('talking drums) are prominent. In the development of juju music since the 1960s, Sunny Ade has generally been considered the innovator, while Obey has positioned himself as the traditionalist. However, Obey's two continuous tracks included here — Eyi Yato (This Is Different) and Elere Ni Wa (We Are Performers) — are surprise departures (hence the first title), with their Afro-disco rhythm and nod to afrobeat, 'Sir Shina Adewale' is not actually the name of an individual — rather it is a combination of the names of juju musicians Sir Shina Peters and Segun Adewale, who formed a band together after leaving the more established juju singer Prince Adekunle. Like a lot of juju from the 1970s on, the minor-key sound of Awa Ni Superstars (We Are Superstars) reflects the influence of Fela Kuti's afrobeat, while its quick tempo also hints at the fuji-infused direction Sir Shina would take when he eventually formed his own band in 1980. Most of the rest of the music contained here can be categorized as percussion music from the Yoruba tradition, much of it focusing on the vocals and the talking drum. Apala is one of the earliest genres of neo-traditional Yoruba dance music, with roots in the ajisaari and were music sung to rouse Muslims during the fasting period of Ramadan. It became widely popular in the 1950s and 1960s, largely due to the success of Haruna Ishola, the brilliant praise and proverb singer whose Pariboto Riboto is included here. Ambali Adedeji's Ole Obinrin (Lazy Woman) is another apala offering, similar in style to the work of another apala great, Ayinla Omowura. It was this type of uptempo apala rhythm that put down an important foundation for fuji music, which developed in the 1970s. Like apala, fuji is generally performed by Muslim musicians but unlike the restrained apala, fuji is a raw, youthful dance music driven by the drum kit, and often heard on the streets and at parties. The dominant performers of fuji include Sikiru Ayinde Barrister, Wasiu Ayinde Barrister (aka KWAM), and Kollington Ayinla, whose 'bata fuji' style is represented here with the medley Alhaja Sikira Adunni and Ayinla Fuji E Ga Pupo. Omi Mo Gbo Temi (My Child, Listen to Me) unusually integrates electric piano into this drum-oriented style. Sagbeni Aragbada sings in the popular waka genre that is very similar in style to fuji, but typically sung by women. Completing the percussion offerings and bringing the collections full-circle again is Kpanlogo, by the Workers Brigade Band #1 from Ghana. During the 1960s and 1970s, there was a particularly close relationship between the music scenes in Accra and Lagos and much stylistic cross-fertilization occurred as a result. Kpanlogo, which was recorded in Lagos, is actually the name of a neo-traditional, recreational dance music in Ghana — associated with the Ga ethnic group — which developed out of dance-band highlife (hence the inclusion of guitar and triadic vocal harmonies), as musicians partially stripped away the European instrumentation in favour of the percussion. (Michael Veal)
Copyright: Honest Jon's Records
Total playing time: 01:08:45


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My design is in the running for the 10k contest, link here
I would really appreciate the votes or at the very least some comments on my work.
Archived Contest Submissions
|Prints / Wins
|Votes Received
|Votes Given
|Shirts Owned
9 Followers
hey! check out my latest submission and vote if you like. I'm setting a vote in for you once you have a shirt :)
great style on your most recent design, got you up at taddict[dot]com
Cool designs m8
I love your avatar. I use to have that print.
nice pics…and their really loving ur avatar. Wahehehe. Keep it up. and thanks for all the votes and comments.
thanks for the vote! much appreciated
Daaaaaaang, you have madskill GoonHand. The egg DBH tee, genius. Hands down, the best metaphor to encompass our whole M.O. at DBH, "We're the gooey yellow stuff that the world is made out of!" Thats our motto.
hello my friend, could you send a vote over for aesthetic unity, if you like? it'll do wonders for dbh branding
Thanks much support, voted your designs earlier. I've learned if you want the support you've gotta ask. Just like sales you can't sell if you don't ask for the sale, you know?
you have some sick illys, id like to see a higher res picture of your freedom piece… you shouldn't waste this good art on tees
Hi man, i saw your coment on my first win, and i come here to ask if you dont want to take a look at my second shirt, I would like to evaluate dude!
So Thanks..
Thanks bro!
Fine graphics work on your latest!
"its alright mine are better though check mine out."
you know you leave some pretty confident messages around….and I was like man this guy better be good. And you know i was surprised man your work is very modest, humble and impressive. I'm really feeling the freedom bird one. I really like it, so for what its worth good job and i'll vote for it.
thanks so much dude!!!
Hey I have a design in The Von Zipper contest called X Ray. If you get a chance check it out let me know what you think. Thanks


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Parts fixtures are used to carry a wide variety of products through automated assembly lines. At the individual process locations, an RFID system is used to retrieve information and record manufacturing and test data.
Automatic and reliable identification of the parts fixture allows step-by-step tracking of the workpiece, thus enabling decentralized control throughout the entire manufacturing process. The RFID tags act as a mobile database taking information from station to station.
To achieve long-term, reliable operation, most parts fixtures utilize solid metal bases that hold compact, flush mountable RFID tags. When a decentralized control strategy is desired, an RFID solution with read/write capability is needed.
Customer advantage
In contrast to barcode and DataMatrix solutions, RFID systems are 100% maintenance and wear free and contain no moving parts. Powerful integrated data verification processes make incorrect tag data highly unlikely. Flush mounting the inherently robust RFID tags results in a mechanically superior solution. As all relevant process data can be written to the tag, a solution that does not depend on a central database is easily accomplished. Data is always available at each process location allowing additional work cells to be added quickly.
The embeddable RFID tag is mounted at a central location on the bottom of the parts fixture. The conveyor moves the fixture past an RFID read location that uses the tag data to control diverters and gates to move the part to the next available process station. Quality data specific to the manufacturing step is written back to the tag.
Frequently, several near-by readers are connected to the same IDENTControl interface, which in turn is connected to a PLC using one of many supported industrial networks. At the end of the final process, all process and quality data are read and recorded in a database. This allows specific parts to be identified in case of recalls.
High production efficiency and 100% parts traceability in combination with decentralized control are key features supported by RFID-enabled fixtures.
Visit our "RFID Hub"—this special website is a knowledge base for RFID. Get answers on frequently asked questions and learn about typical RFID applications …


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Kimco sees drop in funds from operations
Kimco Realty Corp. reported lower quarterly results Tuesday due to a transaction involving its own preferred shares. But the real estate investment trust said operating income from its shopping centers improved.
The New Hyde Park-based company's funds from operations, a measure commonly used as a substitute for earnings per share for REITs, fell by 6 percent to 31 cents per share in the fourth quarter of 2012 compared to the same period a year earlier, meeting Wall Street analysts' expectations.
For the full year, the company's funds from operations were $510.4 million, compared to $517.8 million in 2011. The company attributed the decrease to the accounting impact from a redemption of its preferred shares.
Alexander Goldfarb, an analyst at Sandler O'Neill & Partners LP who follows Kimco, said the improved performance from its shopping centers was in part due to a rebound in rents collected from mom-and-pop tenants.
"Property cash flows are improving, and .?.?. the small shop space, meaning the mom-and-pop-type space of the shopping center, continues to improve," Goldfarb said.
During the fourth quarter, it acquired interests in 27 properties for $653.6 million while selling 68 shopping centers for $631.8 million. New leases increased by 25 percent, and renewals and options increased by 6 percent in the final quarter of 2012.
Last month, Kimco announced it invested $76.5 million as part of a consortium buying five grocery chains from SuperValu Inc.
Kimco owns interests in 896 shopping centers with 131 million square feet of leasable space in North and South America.


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At Box.org, an initiative of Box Inc., we believe that those committed to doing good should have the best tools available to them.
Box.org's mission is to enable nonprofits to achieve their mission in a productive, competitive, and collaborative way.
We provide nonprofits with our simple and powerful content file management and collaboration solution for their most critical program, development, and back-office initiatives.
Eligibility and Restrictions
If eligible, your organization may receive one donated product within the lifetime of the organization. Consult the eligibility and restrictions page to review your organization's eligibility to participate in this program.